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Roasted Vegetables with Romesco Sauce

Romesco is a rich, vibrant, smoky sauce that will take your vegetables to the next level. Made from simple ingredients of pureed roasted red peppers, fresh garlic and almonds, this sauce is so easy to prepare with the biggest wow results.
1/2 pound broccoli florets
1/2 pound cauliflower florets
1/2 pound purple, red bliss or yukon gold potatoes, cut in quarters
1/2 pound mixed peppers (yellow, green and red), sliced in long strips, about 1" thick
1 jar roasted red peppers (16 oz), drained
2 garlic cloves
1/2 cup smoked almonds, unsalted (can sub raw almonds or regular roasted, without salt)
1 tbsp sherry vinegar 
1-2 tsp chili powder 
1 tbsp extra virgin olive oil
1/4 tsp sea salt
1/4 tsp sweet or smoked paprika
Water to thin (if needed)
Preheat the oven to 425F. On separate roasting pans (except the broccoli and cauliflower - they can be combined) spread out all vegetables evenly. Drizzle with 1-2 tbsp extra virgin olive oil. Roast until all veggies start to brown, 25-30 minutes; the peppers may cook a bit quicker, so keep an eye on them!
While veggies are roasting, pulse the almonds and garlic in a food processor or high speed blender until crumbly. Add the red peppers, sherry vinegar, chili powder, paprika, sea salt and 1 tbsp extra virgin olive oil. Blend until everything is combined and creamy. Add a bit of water if it is too thick or you need to get the mixture moving. The sauce should be the consistency of hummus. 
Serve in a center bowl surrounded by all the veggies.